Prep Time: 30 Minutes
Cooking Time: Chill 4 hours
April/May 2019 Dig In Recipes
DirectionsNote: Wash hands with soap and water.
1. In a blender, combine sour cream, water, lime juice, scallions, avocado, jalapeño, garlic, ¼ cup of each herb, half the cucumbers and salt and pepper to taste; puree until smooth. Add remaining cucumbers and puree until smooth.
2. Pour into a large bowl, cover and let chill in the refrigerator for a minimum of 4 hours to allow flavors to blend.
3. Place 1/4 cup of each herb in a blender. Add oil and mix to pureed; set aside.
4. Mince remaining herbs and place in a bowl large enough to fit rim of a 4-ounce glass; add kosher salt and mix to combine. Run a lime wedge around the rim of each glass and dip in the herb mixture to coat the rim. Fill with soup, add a dollop of herb/oil mixture and serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 91 (Calories from Fat: 54)
Total Fat: 6g (Saturated Fat: 2g)
Total Carbohydrates: 8g (Dietary Fiber: 4g